You really have to experiment with it. It depends on your rub and cooking style. Some people thin down commercial sauces. Some people mix sauces. Some people use differnet types of jelly.
My first IBCA comp I turned in with no glaze and finished 4th out of 60+ teams. But, I have glazed every comp since.
IBCA chicken needs to be juicy and have flavor to the bone.
Alway be prepared to turn in 2 halves.
-adopted 3/13/10 CL Score
2 Large BGEs
(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11
-adopted 2/2/08 CL Score
-adopted 1/31/08 CL Score
Traeger 075-adopted 12/3/11 CL Score
Weber 1 touch CL Score
Weber Spirit 500 CL Score
Weber Smokey Joe Silver CL Score
BLUE & RED Thermapens
Paddlin Pigs BBQ